Just ordered these two items. The Breville has already arrived and the container will be here tomorrow.
I have been on the carnivore diet for 2 months and have had excellent results. I've spent a ton of money on ribeyes and filet. Still have plenty of meat in the freezer, but decided to try this cooking method out at the suggestion of a friend who's doing the same diet. He told me he can make a chuck roast that by the time he sears it…is as good at any ribeye that he can grill.
I have a bunch of beef ribs that I sealed and froze. Thought I might try them as my first attempt. I know I can Google recipes and cooking times, but I thought I would ask for any suggestions from experienced sous vide'rs.
Any newbie tips are appreciated. Thank you.
by vertical_witchdoctor
19 Comments
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Sous vide is the biggest hack to success on the carnivore diet. You can save some $ and get chuck eye steaks, cook them an extra hour or two and make them as good as a ribeye. 24h chuck roasts cooked to medium rare are also incredible. Used mine every day for a year when i was on the diet
[The ultimate guide to chicken breasts](https://www.seriouseats.com/the-food-lab-complete-guide-to-sous-vide-chicken-breast).
I’m not a fan of the diet but sousevide is the way to go cooking ANY meat.
You will love it!
Chicken and pork included in this diet or nah? If so, you’ll love the SV even more making those with beef
That’s what she said…
Experiment and try everything with the sous vide.
First tip: Don’t waste your money on a breville or a special container…
Next if you are googling time and temp for a cut put “serious eats” on the end of your search string.
Also check out https://douglasbaldwin.com/sous-vide.html
when cooking steaks, try salting in the bag and then try not salting in the bag.. it can yield a different texture and some people like me prefer salting after
for fatty cuts (ribeye), i like 135 degrees and for leaner cuts, i like 130 (filet)..
my favorite way to sear is over screaming hot charcoal as it’ll impart a nice flavor in a couple of minutes.. all i’m doing is taking it out of the bag, patting it dry very well, putting a thin layer of oil, seasoning, and then searing for a couple of minutes (if that)
good luck!
There’s no other way to cook steak in my opinion. Reverse sear comes in a close second.
I love sous vide and one of my favorite cuts is ribeye, but I never sous vide ribeye. The fat doesn’t render at my preferred temp, so unless you like medium + I’d skip it
Pork is my favorite. Ribs, chops, loin all come out insanely good. For ribs 155 for 24 hours. Cheaper cuts of steak are great too. Chuck roast 132F at 36 hours is my go to
Watch this
https://www.youtube.com/watch?v=IZY8xbdHfWk
Always dry your steaks before searing. Always salt in the bag. Don’t put butter in the bag (unless doing seafood or veggies) and never garlic
Same rig, it works great.
I absolutely love a nice salmon filet, it’s texture comes out perfect.
Welcome to the best cooking method I have ever used!
A tip? The Cast Iron is your finisher many times make sure you have one – it’s way better than a non-stick for searing at the end (I don’t tend to reverse sear).
You are on track! I have 2 freezer drawers full of frozen chuck steak for that purpose and can confirm the ribeye likeness. It is important to use chucks with decent marbling though!
I do mine 24hrs at 57C before searing. And I usually make 4 bags of 700gr each (dinner for two) at a time. It is convenient and easy. Season to taste before SV.
The same can be done with beef ribs. If you want to find your sweet spot (time temp) just start with something and evaluate after. Adjust and do it again!
They hold up well in the fridge or freezer after SV. Enjoy!
Oh hell yeah, I went keto months ago around the time I got my first sous vide setup, and ended up unintentionally doing carnivore because I was trying to lose weight while increasing muscle mass at the gym, and it just worked out well. I’d pop a few chicken breasts in every few days, then just grab a bag out to take for lunch to work. Sous vide is perfect for this kind of eating. Steak and pork chops do great as well.
Welcome to the ~~cult~~…… club
I know you say you can google, but why not ask here, you can search here too. Tons of n00b posts with great tips given.
Not only has your question already been asked, it’s already been answered.
I say that for 2 reasons primarily: (neither of which is an intent to be rude)
1- doing your part to keep the clutter low
2- (most important) you don’t have to wait for an answer. Especially in a bit of a time crunch, you don’t want to miss a good answer. Plus not everyone sees every post, nor right away, so you might not even get the answer that works best for you.
Serious eats, as already pointed out, is a great resource.
SousVideEverything on youtube is also a really good resource. I know some aren’t happy with where he progressed too (although I haven’t seen him in a long time) a lot of his early videos were great for learning, not because he showed you what to do, but what NOT to do and why.
Being that we are all here already, the one thing I will say to your question is if your beef ribs are big make sure there is enough space for water to flow around them easily. I too have that container and it’s not bad at all, but not great for large cuts. I know beef ribs can be cut small, so I’m just saying that incase they are not.